Sourdough Coffee Cake Muffins Recipe

Introduction

These Sourdough Coffee Cake Muffins are a delightful treat combining a tender crumb with a sweet cinnamon sugar filling and a light vanilla glaze. Perfect for using up sourdough discard, they make a cozy breakfast or snack that’s sure to impress.

Ingredients

• ½ cup butter (1 stick, softened)
• 1½ cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup milk
• ¾ cup sourdough discard or active starter
• 4 teaspoons baking powder
• 3 cups all purpose flour
• 1½ cup brown sugar
• 5 tablespoons flour
• 4 teaspoons ground cinnamon
• 6 tablespoons butter (melted)
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract (for glaze)
• ½–1 tablespoon milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃) and line a muffin tin with large bakery-style muffin liners. Large liners help hold the muffins’ shape as they rise.
2. Step 2: In a medium bowl, stir together brown sugar, 5 tablespoons flour, and cinnamon. Add the melted butter and mix until combined. Set this cinnamon sugar mixture aside.
3. Step 3: In a large mixing bowl, cream together the softened butter and white sugar until smooth. Add vanilla extract, eggs, milk, and sourdough discard or active starter, mixing well to combine.
4. Step 4: Add the baking powder and all-purpose flour to the wet ingredients. Mix gently until just combined — avoid overmixing to keep the muffins fluffy.
5. Step 5: Fill each muffin liner halfway with batter. Spoon a small amount of the cinnamon sugar mixture onto the batter in each cup. Then add another spoonful of batter on top, filling nearly to the top of the liner.
6. Step 6: Crumble and press the remaining cinnamon sugar mixture onto the tops of the muffins to cover. This will create the signature coffee cake topping.
7. Step 7: Bake for 25 to 30 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean. Be careful not to over-bake to keep the muffins moist.
8. Step 8: While the muffins cool, prepare the glaze by whisking together powdered sugar, vanilla extract, and ½ tablespoon milk. Add more milk a little at a time until the glaze reaches a drizzle-able consistency.
9. Step 9: Drizzle the glaze over the cooled muffins. Serve and enjoy!

Tips & Variations

• Use large muffin liners or sturdy silicone cups to support the rising batter and keep the muffins tall and round.
• For a nuttier flavor, sprinkle chopped walnuts or pecans onto the cinnamon sugar filling before baking.
• If you don’t have sourdough discard, you can substitute an equal amount of plain yogurt or buttermilk for a similarly tender crumb.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or thawed muffins gently in a microwave for 15–20 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, using an active starter works well in this recipe and will still give you moist, fluffy muffins with a mild tang.

Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, resulting in denser, tougher muffins. Mixing just until combined keeps them tender and light.

Sourdough Coffee Cake Muffins Recipe

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★★★★★

4.5 from 555 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

Delight in these moist and fluffy Sourdough Coffee Cake Muffins, featuring a cinnamon sugar filling and topping that adds a perfect sweet and spiced crunch. Made with sourdough discard for a subtle tang, these muffins are a delicious way to reduce waste and bake a comforting treat. Finished with a smooth vanilla glaze, they are ideal for breakfast or an afternoon snack.

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Ingredients

Scale 1x2x3x

Sourdough Coffee Cake Batter

• ½ cup butter (1 stick, softened)
• 1½ cups white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup milk
• ¾ cup sourdough discard or active starter
• 4 teaspoons baking powder
• 3 cups all purpose flour

Cinnamon Sugar Filling + Topping

• 1½ cups brown sugar
• 5 tablespoons flour
• 4 teaspoons ground cinnamon
• 6 tablespoons butter (melted)

Vanilla Glaze

• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• ½–1 tablespoon milk

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Instructions

1. Prepare Cinnamon Sugar Filling + Topping: In a bowl, combine brown sugar, flour, and ground cinnamon. Stir in melted butter until the mixture is well blended. Set aside for later use.
2. Preheat Oven and Prepare Muffin Liners: Preheat your oven to 350℉ (175℃). Line a muffin tin with bakery-style large muffin liners to accommodate rising batter and ensure muffins hold their shape.
3. Make Coffee Cake Batter: In a large mixing bowl, cream together softened butter and white sugar until fluffy. Add vanilla extract, eggs, milk, and sourdough discard or active starter; mix to combine thoroughly.
4. Add Dry Ingredients: Sprinkle baking powder and all-purpose flour into the wet mixture and gently mix until just combined. Avoid over mixing to ensure fluffy muffins.
5. Assemble Muffins: Spoon batter into muffin liners filling each about halfway. Add a generous amount of the cinnamon sugar mixture over the batter. Top with another spoonful of batter to fill near the top of the liners. Crumble remaining cinnamon sugar mixture over each muffin and gently press into the batter.
6. Bake Muffins: Place muffins in the preheated oven and bake for 25-30 minutes or until tops turn golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to prevent dryness.
7. Prepare Vanilla Glaze: While muffins cool, stir together powdered sugar and vanilla extract in a small bowl. Gradually add milk, starting with ½ tablespoon, to reach a smooth drizzle consistency.
8. Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins. Serve and enjoy these flavorful sourdough coffee cake muffins.

Notes

• Using bakery-style large muffin liners is important as they hold the batter well and help accommodate the muffin’s rise without spilling.
• Do not over mix the batter to maintain a tender, fluffy texture in the muffins.
• Baking time may vary slightly depending on your oven; start checking at 25 minutes.
• The sourdough discard adds a subtle tang and moisture to the muffins but can be substituted with an active starter for a stronger flavor.
• Adjust the milk quantity in the glaze to achieve desired consistency for drizzling.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: sourdough muffins, coffee cake muffins, cinnamon sugar muffins, sourdough discard recipe, breakfast muffins, vanilla glaze muffins